Roll Out & Proof the Dough: On a lightly floured surface, roll out the Danish dough into a ½-inch thick rectangle. Use a 4-inch circular cookie or biscuit cutter to cut out rounds. Transfer the dough pieces to a parchment-lined sheet pan, spacing them evenly. Loosely cover with plastic wrap and let rise in a warm spot until puffed, 45–60 minutes.

Make Shakshuka: In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add diced red onion and red bell pepper; cook until the onion is translucent and the pepper softens, 7–10 minutes. Stir in minced garlic, paprika, cumin, cayenne pepper, and kosher salt. Cook until fragrant, about 1 minute. Pour in crushed tomatoes and stir to combine. Bring to a simmer and cook until the sauce thickens slightly, 7-10 minutes. Taste and add more salt if needed. Remove from heat and let cool.

Assemble & Bake: Preheat oven to 375°F (190°C). Brush the tops of the risen dough with egg wash. Grease the outside of stainless steel ramekins or small oven-safe bowls and press them into the center of each dough piece. Fill the ramekins to the rim with pie weights or dried beans. Bake until the edges of the Danish are browned and set, 18–20 minutes. Using an oven mitt, carefully remove the ramekins. Spread a couple of spoonfuls of the shakshuka mixture into each center, then top with an egg. Cover with foil and bake until the eggs reach your desired doneness, 15–20 minutes. Top with a drizzle of oil, a sprinkle of salt, and fresh dill and red pepper flakes, if desired.